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There are numerous resources of details on cooking. Some information is tailored towards experienced cooks and not for the average person. It can be puzzling to learn every one of the available info. Luckily, this Silky and Cold Nagaimo and Umeboshi Spaghetti recipe is easy to do and will certainly offer you some excellent pointers. They will work for anybody, even a novice.

Provide Spaghetti (preferably capellini).
Provide Chicken ham or regular ham.
Use to 3 large Umeboshi.
You need to prepare Nagaimo.
Use ＊Water (or dashi stock).
Prepare each ＊Kombu tea, mirin, usukuchi soy sauce.
Provide ＊Green onion, shiso leaves (finely chopped).
You need as much (to taste) Sesame seeds, shiso leaves, cherry tomatoes.

Remove the pit from the umeboshi and mince the flesh. Finely chop the green onion (or shiso leaves)..
Grate the nagaimo or roughly mince in a food processor without blending it too smooth..
Combine the ＊ condiments and chill..
Cook the pasta with liberally salted water. Drain and chill under running water..
Toss the pasta, umeboshi, green onion, and ham with the sauce from Step 3. Dish it up..
Pour the nagaimo over the pasta. Top with nori and sesame seeds if available..
In this photo, I added pickled cucumbers and eggplants, umeboshi, cured ham, marinated tomato, and sesame seeds. I've added lots of shiso leaves as well..
You can mix anything into this delicious pasta dish..

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